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    Tribological measurements of foods using a rheometer

    Access Status
    Fulltext not available
    Authors
    Goh, Aaron
    Versluis, P.
    Appelqvist, I.
    Bialek, L.
    Date
    2010
    Type
    Journal Article
    
    Metadata
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    Citation
    Goh, A. and Versluis, P. and Appelqvist, I. and Bialek, L. 2010. Tribological measurements of foods using a rheometer. Food Research International. 43 (1): pp. 183-186.
    Source Title
    Food Research International
    DOI
    10.1016/j.foodres.2009.09.024
    ISSN
    0963-9969
    URI
    http://hdl.handle.net/20.500.11937/7941
    Collection
    • Curtin Research Publications
    Abstract

    The oral processing of foods occurs under a range of mechanical conditions, from bulk deformation and flow to confined, thin film sliding and shearing. Recently, there has been an impetus in studying the lubrication and breakdown behaviour of food hydrocolloids and emulsions under confined sliding conditions to better mimic in-mouth processes. Thus, the aim of the current work was to investigate a new method for measuring the tribological properties of food materials when one or both contacting surfaces are soft. For this purpose, a tribology cell was made that can be attached to a rheometer. This paper presents early validation work of the technique using Newtonian fluids of different viscosities. The friction data show that different regimes of lubrication could be captured using solutions with different viscosities, suggesting the promise of the system for measuring lubrication properties under a range of speed and normal load conditions.

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